Spicy Summer Salad

As summer is winding down, I'm sure so is your appetite for these types of recipes, so I thought I'd get in a last one before summer is officially over! I'm sneaky like that ;-)

This is the last recipe from the cookout my boyfriend and I hosted at our apartment complex's courtyard grilling area.  In my attempt to keep my side dishes at least somewhat healthy, I wanted to create an actual salad that was refreshing, summery, and low-cal.  I'm a huge fan of arugula, as you may have noted, so that was an obvious choice. But I wanted to do something slightly different, so I did a twist on a Mexican-inspired salad. This would actually be great if you threw it in one of those fried taco shell bowls! Though that would do away with the whole 'healthy' aspect. But hey, those things are delish! Go for it!

I kept the dressing super simple and light, but feel free to add some spicy ranch or some salsa mixed with sour cream if you're a dairy eater. (Or you could use some vegan sour cream... the possibilities are limitless!) This salad would be delicious under some sliced marinated steak, chicken, or shrimp if you wanted to make it a full meal. Basically this salad is versatile and your imagination could get seriously carried away. I always support that! Ooh just though of another one! Make the quesadilla from this recipe and throw this salad on top of it. Yum!

OK, let's get spicy!

Spicy Summer Salad

Servings: 6

Prep time: 15 minutes

Cooking time: 35 minutes

Ingredients:

1 16oz can black beans, juice drained

1 tsp cumin

1 tsp chili powder

1/4 teaspoon fresh cracked black pepper (FCBP)

Pinch salt

2 ears yellow corn, shucked

3 handfuls baby arugula

2 peaches, skin removed

Grapeseed or olive oil spray

1/2 jalapeno, seeds removed

Juice of 1 lime

Start by placing a small pot on the stove over medium heat. Add the black beans, cumin, chili powder, salt, and pepper to the pot.

Cook the beans with the lid on the pot for five minutes, stirring occasionally.

After five minutes, reduce the heat to low and let simmer another five minutes with the lid on, again stirring occasionally.

Remove the beans from the heat once they have softened slightly and keep the lid off.

Set the beans in the fridge to cool off while you prepare the rest of the salad.

[You can do this at the same time you're cooking the beans.] Place a large pot on the stove half full with water over high heat. Bring the water to a boil and add the corn. (You see four cobs here b/c I used the other two for something else. Pay no mind!)

Cook the corn for a good 20 minutes or until the kernels are fork tender.

Remove the pot from the stove and drain the hot water.

Pre-heat your grill or grill pan to high heat.

While the grill his heating up, prepare the base of your salad.

Add the handfuls of baby arugula and the beans to your serving bowl.

Set aside.

Minimally coat the corn, peaches, and jalapeno with the oil spray.

Place the corn, peaches, and jalapeno on the grill and cook on each side until you see blackened grill marks.

Once the veggies & fruit are grilled on each side, remove them from the grill.

Dice up the jalapeno and add it to the salad.

Cut the grilled peach flesh from the pit and slice the peaches into bite sized chunks and add it to the salad.

For the corn, stand the corn on the fat end on a cutting board and use a sharp knife to cut down the sides so the kernels fall off. Add them to the salad.

Drizzle the lime juice over the salad and toss to coat.

Serve immediately & enjoy!

Salute!